Sauteed Tiny Tomatoes With Chile

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the onion and roasted garlic and cook, stirring often, for about 5 minutes, until the onion is tender and aromatic (mash the garlic a bit to help break it up and distribute it evenly).

3. 3

   Add the tomatoes, parsley, and pepper flakes.

4. 4

   Increase the heat to medium-high and saute, stirring occasionally, for about 3 minutes, until the tomatoes are heated through and you see that a handful of the tomatoes' skins have begun to split.

5. 5

   Remove the skillet from the heat and sprinkle with the reserved garlic oil, mixed herbs and salt.

6. 6

   Transfer to a warmed serving bowl or individual plates and serve immediately.

No additional tips available.